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    You are in: Home / Recipes / Kari Ayam Kelapa (Curried chicken with toasted coconut) Recipe
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    Kari Ayam Kelapa (Curried chicken with toasted coconut)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    25 mins

    1 hrs 20 mins

    Bergy's Note:

    Every country has it's own unique curries. This is a lovely smooth flavored curry with the added bananas. Serve over rice with chutney, chopped apples, chopped tomatoes on the side. Rotis, Naam or chapatis set off this meal to a T. Temper the heat by the amount of Curry powder & Chillies that you use

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut up the chicken.
    2. 2
      Boil the chillies in a small amount of water for2 minutes.
    3. 3
      drain, remove seeds Toast the coconut in a heavy skillet,over medium heat, stirring the whole while until it becomes a lovely brown.
    4. 4
      Do not leave it in the skillet as it will burn.
    5. 5
      Cool.
    6. 6
      Put the cooled coconut into a blender or food processor and grind very fine, add 1/2 cup coconut milk, blend again, set aside, in a bowl In the blender without washing it blend chillies, onion, garlic, tumeric, coriander, cummin, curry powder and sliced lemon grass (or lemon rind) Blend to a puree.
    7. 7
      If necessary add a tbsp of peanut oil.
    8. 8
      Heat the remaining oil in a skillet and add the pureed onions& spices, fry stirring constantly until the moisture evaporates and the oil is around the edges.
    9. 9
      Add ground coconut, coconut milk, bananas, and stir well.
    10. 10
      Add chicken and stir gently as the mixture comes to a simmer cover and slow simmer uncovered for 1 hour, stirring occasionally or until the chicken is tender.

    Ratings & Reviews:

    • on December 03, 2006

      35

      I actually found this quite bland; especially considering how involved it was to make (it wasn't hard, it just took a while). Maybe that's just me!... Personally, I think it could do with almost twice the amount of coconut (I used 60g for 3 servings; 100g would be better); a bit more banana (1.5 large bananas, for 3); and perhaps more lemongrass (I used 1 stalk for half the recipe, 2 might have been better). It might be nice with some currants/raisins thrown in for texture and sweetness.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Kari Ayam Kelapa (Curried chicken with toasted coconut)

    Serving Size: 1 (425 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 867.1
     
    Calories from Fat 529
    61%
    Total Fat 58.8 g
    90%
    Saturated Fat 28.1 g
    140%
    Cholesterol 199.7 mg
    66%
    Sodium 205.0 mg
    8%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 3.5 g
    14%
    Sugars 8.5 g
    34%
    Protein 65.7 g
    131%

    The following items or measurements are not included:

    fresh lemongrass

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